Crispy Hash Browns

30 mins
Serves 1
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Directions

  1. 1Cover russet potatoes with cold water, bring to a boil, and cook for 12 minutes until halfway cooked.
  2. 2Cover russet potatoes with cold water, bring to a boil, and cook for 12 minutes until halfway cooked.
  3. 3Cover russet potatoes with cold water, bring to a boil, and cook for 12 minutes until halfway cooked.
  4. 4Shred the potatoes using a box grater.
  5. 5Shred the potatoes using a box grater.
  6. 6Shred the potatoes using a box grater.
  7. 7In a saucepan, melt 4tb of unsalted butter, add a small finely diced shallot and 2 sprigs of fresh thyme. Cook on low heat for a few minutes to infuse the butter.
  8. 8In a saucepan, melt 4tb of unsalted butter, add a small finely diced shallot and 2 sprigs of fresh thyme. Cook on low heat for a few minutes to infuse the butter.
  9. 9In a saucepan, melt 4tb of unsalted butter, add a small finely diced shallot and 2 sprigs of fresh thyme. Cook on low heat for a few minutes to infuse the butter.
  10. 10Strain the butter mixture over the shredded potatoes and season with kosher salt.
  11. 11Strain the butter mixture over the shredded potatoes and season with kosher salt.
  12. 12Strain the butter mixture over the shredded potatoes and season with kosher salt.
  13. 13Combine everything gently.
  14. 14Combine everything gently.
  15. 15Combine everything gently.
  16. 16Warm up a skillet over medium heat, add avocado oil and clarified butter.
  17. 17Warm up a skillet over medium heat, add avocado oil and clarified butter.
  18. 18Warm up a skillet over medium heat, add avocado oil and clarified butter.
  19. 19Add the potato mixture into the skillet and press it using a spatula to form a flat cake.
  20. 20Add the potato mixture into the skillet and press it using a spatula to form a flat cake.
  21. 21Add the potato mixture into the skillet and press it using a spatula to form a flat cake.
  22. 22Let the hash brown cook for 12-15 minutes until a crust sets.
  23. 23Let the hash brown cook for 12-15 minutes until a crust sets.
  24. 24Let the hash brown cook for 12-15 minutes until a crust sets.
  25. 25Invert the hash brown, add more clarified butter to the pan, and return the hash brown to the skillet.
  26. 26Invert the hash brown, add more clarified butter to the pan, and return the hash brown to the skillet.
  27. 27Invert the hash brown, add more clarified butter to the pan, and return the hash brown to the skillet.
  28. 28Cook for 5 minutes and then transfer to an oven set at 450°F for 10 minutes, until the bottom side is golden brown and crispy.
  29. 29Cook for 5 minutes and then transfer to an oven set at 450°F for 10 minutes, until the bottom side is golden brown and crispy.
  30. 30Cook for 5 minutes and then transfer to an oven set at 450°F for 10 minutes, until the bottom side is golden brown and crispy.
  31. 31Let the hash brown sit for 5 minutes, then garnish with flaky salt and fresh chives.
  32. 32Let the hash brown sit for 5 minutes, then garnish with flaky salt and fresh chives.
  33. 33Let the hash brown sit for 5 minutes, then garnish with flaky salt and fresh chives.

Ingredients

  • 2 lbs russet potatoes
  • 2 lbs russet potatoes
  • 2 lbs russet potatoes
  • 4 tb unsalted butter
  • 4 tb unsalted butter
  • 4 tb unsalted butter
  • 1 small, finely diced shallot
  • 1 small, finely diced shallot
  • 1 small, finely diced shallot
  • 2 sprigs fresh thyme
  • 2 sprigs fresh thyme
  • 2 sprigs fresh thyme
  • 1 to taste kosher salt
  • 1 to taste kosher salt
  • 1 to taste kosher salt
  • 2 tb avocado oil
  • 2 tb avocado oil
  • 2 tb avocado oil
  • 3 tb clarified butter
  • 3 tb clarified butter
  • 3 tb clarified butter
  • 1 to taste maldon salt
  • 1 to taste maldon salt
  • 1 to taste maldon salt
  • 1 thinly sliced fresh chives
  • 1 thinly sliced fresh chives
  • 1 thinly sliced fresh chives

Equipment

box gratersaucepanskilletspatulaoven